Tuorta da Nusch Engiadinaisa - Engadine Nut Tart

The Bündner Nusstorte, also known as Engadiner Nusstorte, is a traditional sweet, carmalized walnut filled, buttery shortcrust pastry from canton Graubünden in Switzerland. Needless to mention that among the carrot cake this is my other favourite swiss cake. Yesterday it was time to bake it finally! I used normal walnuts and the red ones. I confess I could not wait until the cake is completly cool and had a piece lukewarm.


Ingredients:
250 g flour
100 g butter
80 g sugar
1 egg
1 pinch of salt
For the filling:
200 g sugar
200 g walnuts
200 ml heavy cream
1 tablespoon honey


Place the flour in a mixing bowl, cut the butter into small pieces, rub the flour and butter rapidly between the tips of your fingers. Add sugar and egg and blend quickly into a smooth
dough. Cool in the refrigerator for 1 hour and let it stand for 30 minutes outside before you use it. Butter a baking form and roll out 2/3 of the dough to a thickness of 3 mm and line the dough leaving a about 3 cm thick edge. In a small saucepan caramelize sugar until light brown, stir in coarsly chopped nuts and mix well. Add cream and honey and bring to boil. Let it cool a bit and spread filling evenly on the pastry and cover with the rest of the dough that you roll out into a circle. Bake for 30-40 minutes on 180°C.